Halloween Cake

This Halloween cake was made for my office potluck. The bottom cake is vanilla with white chocolate ganache filling. The Cauldron is a vanilla with a basic vanilla frosting.

The bottom is an 8 inch, I used a 6 inch Pyrex bowl to make the Cauldron. I have to admit that this cake came together a lot quicker and easier than I thought it would. I’m not complaining though, I loved the process and it looked very much like how I envisioned it.

I’ll have to figure out how to get the rest of the pics added to this post and my phone is acting crazy and won’t allow me to upload the rest.

Here is the best picture I have.

Halloween cake

1st Birthday Thomas Cake and Cupcakes

This weekend’s project was a Thomas the Tank Engine birthday cake and cupcakes, the bottom tier is a basic vanilla cake with Swiss Meringue Buttercream filling and crumb coating. The top-tier is a marble cake with chocolate mousse filling YUM!

Cupcakes were chocolate and vanilla, also with SMB.

1st Birthday Thomas Cake

1st Birthday Thomas Cake

Railroad sign cupcakes

Railroad sign cupcakes

Train Tracks Cupcakes

Train Tracks Cupcakes

 

Recipe Review *Salted Caramel*

I’ve been wanting to try a salted caramel recipe for some time now, I finally found a good recipe with great reviews so I decided  to give it a shot. The recipe is from the blog Beauty and The Beard and can he found here: http://beautyandbeard.blogspot.ca/2013/05/salted-caramel-sauce-its-as-good-as-it.html.

I’ll admit I was a little intimidated even though the recipe called for such few ingredients. I set all my ingredients out and got to work…anxiously!

Items needed:
1 cup granulated sugar
1/4 cup water- room temperature
1/2 cup heavy whipping cream
1 stick unsalted OR salted butter
1 1/2 teaspoons vanilla extract
either:
two pinches kosher or sea salt
OR  1/4 teaspoon iodized salt.
Here’s what you do:
1. Combine your water and sugar in a heavy bottom sauce pan and stir to combine. It’ll seem too thick- it’s not!
2. Place the pan over medium heat so the sugar begins to slowly dissolve. This will take about 5 minutes. Resist your urge to stir it constantly and only give the pan a swirl every minute or so.
3. Slowly raise the heat a notch at a time to medium high, lightly swirling the pan every minute or so for 7 minutes. Keep a close eye on it after the 5th minute or so- you’ll want to get your butter ready to put in once the mixture is a LIGHT amber color. Too dark and it’ll burn! (I watched this thing like a Hawk!)
4. Cube your room temp butter and add it to the sugar mixture- it’ll sizzle a bit because well.. you’re adding something cooler to a really hot liquid. Don’t worry! It should happen that way! Stir the mixture VERY carefully, partially incorporating the butter. Be super careful not to whip the mixture up on the sides of the pan, or the sugar will crystalize, get back in your mixture, and ruin the whole batch. Sadness.
5. Once melted, take your pan off the heat and add your vanilla and heavy cream. Using a whisk, LIGHTLY stir it until it is a cohesive, very liquid caramel. Pour quickly into a clean pan or bowl to avoid any of the uncooked sugar.
6. In the new bowl, whisk in your salt, taste- add more if you’d like! Put it aside to cool for a bit.
7. After this, keep it refrigerated .. or eat it all in one sitting. It’ll yield about 1 1/2 cups- so plenty for you and your favorite friends.
This recipe was really, really good, at least compared to the store bought stuff. I can honestly say that my household will no longer be using store bought caramel.
I used the caramel to compliment some chocolate cupcakes that I made for work. I poured it into a Wilton bottle so that it would be fairly easy to pour and use.
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The Cupcakes:
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Give it a try…I can guarantee that you won’t be disappointed.

Back to Basics.

Love this…

Rou's Sweet Corner

Ever read a recipe, fell in love with it, scrolled down to the list of ingredients and, with utter disappointment, got hit with the fact that you don’t have half the supplies needed? Whether it is because they’re not available  in your local market or simple because you ran out of them, there’s always the one ingredient that will be missing, because Murphy’s Law, right? 

No matter how prepared you are, something is always bound to go wrong. I recently moved to Qatar, and I’m finding it as a bit of a struggle to stock my pantry with baking supplies. Although I can find a large variety of goods, however there are always those one or two elements that are impossible to find. Poppy seeds are not allowed here (and as I’ve learned, there are controversies about them in more than one country) and buttermilk is a non-understandable concept. 

As…

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Exciting News…

I’ve taken a little break from blogging to take a little vacation and “refresh”…I was so busy and overwhelmed at times that it was hard to even think about what my next steps would be. After taking a little break and really thinking about what I want going forward, I’ve decided that I’m going to dedicate the next 12 months starting and running my business. I’m not expecting some great big success within the first year but I’m saying this because I haven’t been really serious about it. For the most part I’ve just been kind of going with the flow and seeing where things take me.

I’ve realized that for anyone to take my “business” seriously, I have to be the first to do so! I’m really excited for this next phase in my life and hope that you’ll offer any tips, advice, comments etc that will help me out. I have quiet a few ideas that I’m going to be trying out and I’m really looking forward to see the outcome. I look forward to leaning so much during this process, I know there will be lots of ups and downs but it’s all a part of the process.

Stay tuned… 

A Guinness fueled St. Paddy’s Day.

I cannot wait to make this!!!

sweet deas cupcakes

For St. Paddy’s day I wanted to make something special for dinner for my family that didn’t include Corned Beef or Cabbage, but was still “Irish” in nature. I found the perfect recipe for a Black & Tan Irish Macaroni and Cheese on the Cupcake Rehab Blog. Although Black & Tan’s are not traditionally Irish:

Black and Tan is a drink made from a blend of pale ale, usually Bass Pale Ale, and a dark beer such as a stout or porter, most often Guinness. Sometimes a pale lager is used instead of ale; this is usually called a half and half. Contrary to popular belief, however, Black and Tan as a mixture of two beers is not a drink commonly consumed in Ireland. Indeed, the drink has image problems in parts of Ireland and elsewhere due to the association with the Royal Irish…

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